|
Ingredients
2 med. large seedless brinjals
1 large onion finely chopped
1 large tomato grated
1/2 tsp. each ginger & garlic ground
1/2 lemon
1 tbsp. coriander chopped
1 tsp. red chilli powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. grated coconut
1/2 tsp. garam masala
salt to taste
3 tbsp. oil
Method
-
Choose healthy firm brinjals.
-
Hold over a direct flame with stalk.
-
Turn and evenly burn till skin is charred.
-
Repeat for other brinjal. Cool a bit.
-
Hold under running water and gently scrape skin.
-
Remove stalks, put brinjal in a large bowl. Mash well.
-
Heat oil in a heavy saucepan.
-
Add ginger garlic, stir. Add onions, stir fry till pink.
-
Add tomatoes, all dry masalas, simmer till oil separates.
-
Add lemon juice, coconut, brinjals, coriander and salt.
-
Stir, simmer till oil separates again.
-
Garnish with coriander, serve hot with parathas, etc.
Making time: 20 minutes
Makes: 4 servings
Shelflife: fresh or freeze for further use.
Source: bawarchi.com
|